What a good ribeye looks like?

Online Answer
Select grade steaks have little to no marbling and are hardly worth eating. 5. A thickness of approximately 1 ¼ inches so that each bite has a good ratio of seared surface to juicy, tender interior. Also, look for a steak that's cut evenly so that it cooks evenly.
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A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling..
Some prefer it very rare.
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